Summer Tomato Galette (Print Version)
# Ingredients:
→ Pastry Base
01 -
500 g block of ready made shortcrust pastry
02 -
1 small egg, beaten (for egg wash)
→ Filling
03 -
200 g ricotta cheese
04 -
4 tablespoons tomato jam or chutney
05 -
450 g mixed tomatoes
06 -
1 tablespoon fresh thyme
07 -
1 teaspoon freshly ground black pepper
08 -
Salt to taste
09 -
Olive oil for drizzling
# Instructions:
01 -
Line a baking tray with baking parchment and set aside.
02 -
In a small bowl, mix together ricotta cheese with ½ teaspoon black pepper and salt to taste.
03 -
On a lightly floured surface, roll the pastry dough into a large circle approximately 25-30 cm in diameter and 3-5 mm thick. Carefully roll the dough around your rolling pin and transfer to the prepared baking tray. Gently prick the pastry all over its surface with a fork.
04 -
Spread the seasoned ricotta cheese on top of the dough, leaving about 5 cm border around the edge. Next, spread the tomato chutney or jam on top of the ricotta cheese.
05 -
Slice the tomatoes and pat them gently with kitchen towel to absorb excess moisture. Arrange the tomatoes in overlapping circles on top of the ricotta and tomato chutney layer. Sprinkle with half of the fresh thyme.
06 -
Gently fold the edges of the dough inward, creating pleats as you work around the circle. Brush the folded edges with beaten egg.
07 -
Place the assembled galette in the refrigerator for 20-30 minutes to firm up.
08 -
Preheat the oven to 200°C. Transfer the chilled galette to the preheated oven and bake for 40-45 minutes, rotating halfway through, until the edges are golden brown.
09 -
Remove from oven and sprinkle with remaining thyme and black pepper. Drizzle with olive oil. Allow to cool for 5 minutes before serving.
# Notes:
01 -
For homemade pastry, refer to recipe notes for an alternative to store-bought shortcrust.
02 -
The galette can be served warm or at room temperature.
03 -
Patting the tomatoes dry helps prevent a soggy bottom crust.